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Arizona Roadhouse Chili
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Prep Time:
20 minutes
Cook Time:
250 minutes
Total Time:
750 minutes
Spicy Arizona-style chili made with a mix of bell peppers, jalapenos, and an assortment of chiles for maximum heat and flavor.
Ingredients:
  • 1 pound dried pinto beans
  • 1 pound 90%-lean ground beef
  • 2 large sweet onions, diced
  • 3 cups diced celery
  • 3 carrots, peeled and diced
  • 6 cloves garlic, minced
  • 2 red bell peppers, diced
  • 4 jalapeno peppers, seeded and minced
  • 2 Anaheim peppers, seeded and diced
  • 2 poblano peppers, seeded and diced
  • 1 quart diced tomatoes
  • 2 tablespoons guajillo chile powder
  • 1.5 tablespoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 0.25 teaspoon ground cinnamon
  • 2 tablespoons hot pepper sauce
  • 1 tablespoon beef bouillon granules
  • water, as needed
  • 2 teaspoons masa harina flour (Mexican corn masa mix)
  • 2 teaspoons salt
Instructions:
  • Soak pinto beans in a large container filled with cool water, ensuring they are fully submerged, and let sit for 8 hours or overnight.
  • Brown the beef in a large stockpot over medium-high heat until crumbly and no longer pink, about 7-10 minutes. Remove and discard any excess grease.
  • After draining the pinto beans, transfer them to a stockpot along with onions, celery, carrots, garlic, red bell peppers, jalapeno peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, and hot pepper sauce. Simmer on medium-low heat for 3 hours.
  • Mix beef granules into the chili while simmering until beans are incredibly tender and easily falling apart, 1 to 3 hours. Add water as necessary to ensure beans and vegetables remain covered. If you desire thicker texture, stir in masa harina. Season with salt before serving.

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